Quick Buttermilk Zucchini Bread Recipe

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I am guest blogging again on SITS Girls.

Before you know it your gardens and markets will be bursting with fresh zucchini read for amazing recipes. One of my favorite ways to use zuchinni is in quick breads.

I have made Low Fat Chocolate Zucchini Bread, and Blueberry Zucchini bread to name a few. We had some leftover buttermilk from another recipe so I was determined to try it in a zucchini recipe.

Thus this moist and flavorful quick bread that I pretty much ate it all  myself. Be sure to check out the rest post about zucchini bread Recipe on SITS GIRLS.

zucchini bread recipe

Get the kids involved in this one, I know my older kids love to use the grater (with supervision). If you have an abundance freeze the extra to make bread all year long.

 

WHAT YOU NEED FOR BUTTERMILK ZUCCHINI BREAD

  • 1/2 cup butter melted
  • 1 1/2 cups sugar or 1 cup sugar & 1/2 cup turbinado sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1 cup zucchini, shredded
  • 1/4 teaspoon lemon peel
  • 1/4 teaspoon nutmeg1 1/4 cups sugar
You must try this Blueberry Zucchini Bread Recipe for it's unique flavor combination.

Quick Buttermilk Zucchini Bread Recipe

Yield: 1 loaf
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

A yummy and tangy version of your favorite zucchini bread recipe

Ingredients

  • 1/2 cup butter melted
  • 1 1/2 cups sugar or 1 cup sugar & 1/2 cup turbinado sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1 cup zucchini, shredded
  • 1/4 teaspoon lemon peel
  • 1/4 teaspoon nutmeg
  • 1 1/4 cups sugar

Instructions

  1. Combine all ingredients in large mixing bowl.
  1. Pour into greased bundt pan or 2 loaf pans
  2. If only using 1 cup of sugar in the batter, sprinkle tops with the turbinado sugar
  3. Bake about 50-55 minutes at 350°F for bundt pan and 30-45 minutes for loaf pans
  4. Mini chocolate chips and chopped nuts may also be added, if desired.

Another reason I love quick bread recipes so much is that they can be made in a single bowl without a mixer. Of course if I was doubling this recipe I would probably use a mixer, but for this amount you can mix by hand.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 549Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 62mgSodium 462mgCarbohydrates 110gFiber 1gSugar 86gProtein 5g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.

© Maria From Staying Close Home
Cuisine: american / Category: Breads

 

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1 Comment

  1. shaunie on May 4, 2015 at 9:24 am

    We love zucchini and bread but never thought to add them together. I would love to try the chocolate version of the recipe.

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